Baked Sweet Potato Wedges with Cabbage Slaw
Indulge in these addictive and delicious Greek Spiced Baked Sweet Potato Wedges with Cabbage Slaw, a recipe that not only tantalizes the taste buds but also fits seamlessly into a budget-conscious lifestyle. This delectable dish effortlessly comes together in no time, making it a perfect go-to for busy evenings. These beautiful and vibrant ingredients are seasonal and local produce that are the star ingredients – affordable colourful orange and purple sweet potatoes take centre stage, complemented by a vibrant cabbage slaw that bursts with freshness. The lemony dressing elevates the slaw, adding a zesty kick that harmonizes perfectly with the Greek-inspired spiced sweet potato wedges. I refer to this culinary masterpiece as my “Greek poutine,” a testament to its flavourful fusion and undeniable deliciousness.
Baked Sweet Potato Wedges and Cabbage Slaw
Materials
- 4 large mix orange and purple sweet potatoes scrubbed, skin left on, ends trimmed and cut into 1/2 inch wedges
- 3 tbsps extra-virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp sweet paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Cabbage slaw
- 4 cups shredded cabbage
- 1/2 cup match stick or grated carrots
- 1/4 cup , thinly sliced red onion
- 1/4 cup finely chopped cilantro leaves and tender stems
- Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsps fresh lemon juice about half a lemon
- 1/2 tsp sea salt
Instructions
- Preheat oven to 450 F. Line a large baking sheet with unbleached parchment paper.
- Add potato wedges to a large bowl with olive oil and seasonings. Toss to coat well and spread them evenly on baking sheet not to overlap. You can divide them on two smaller baking sheet if needed.
- Roast in oven for 20-25 minutes turning half way until golden crisp and cooked through.
- Remove from oven and season with more sea salt.
- In a large bowl add all the slaw ingredients.
- In a smaller bowl, whisk dressing ingredients until creamy and toss well with slaw.
- Plate wedges on platter and serve with slaw and the remaining half a lemon.
